Skillet Custard with Berry Sauce
Ingredients45 m servings 229 cals
- To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
- Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
- Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.
Per Serving: 229 calories; 13.1 g fat; 20.8 g carbohydrates; 8.5 g protein; 214 mg cholesterol; 147 mg sodium. Full nutrition
ReviewsRead all reviews 5
I made this with regular flour and instead of mixing milk with cream I just used half and half for the whole thing. It was very easy to make, really quick and had almost no clean up, thanks!! I...
This was a great gluten-free dessert for my family. We used a different strawberry topping just because we didn't have all the ingredients on hand to make yours. But we loved the flavor of this,...
I've only made the sauce so far (to top Angel Food Cake), but it was fabulous! I used a frozen berry mix (blackberries, raspberries and blueberries), and threw in the 3 fresh straswberries I had...
I only made the berry sauce to top a pound cake. Yummy! I got a lot of compliments. It took quite a while to thicken up - maybe because I used frozen berries? This tart sauce was a perfect w...